Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
The dressing combines contrasting flavors: Dijon mustard, black pepper, and garlic provide hot sensations, while lemon juice offers sour notes. Salty olives and bitter greens round out the tastes of this salad. Haricots verts - thin French green beans - work well here. If you can't find them, use regular green beans.
Ingredients[]
- 4 ounces haricots verts, trimmed and cut in half crosswise
- 1/4 cup kalamata olives, pitted and sliced
- 1/4 cup thinly sliced green onions
- 4 ounces trimmed arugula
- 1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
- 1 (7-ounce) bag fresh baby spinach
- 1/4 cup fresh lemon juice
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons chopped fresh basil
- 1 tablespoon Dijon mustard
- 2 teaspoons extra virgin olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 garlic cloves, minced
Directions[]
- To prepare salad, cook haricots verts in boiling water 2 minutes or until crisp tender.
- Drain and plunge into ice water; drain.
- Place haricots verts in a large bowl.
- Add olives and next 4 ingredients, and toss gently to combine.
- To prepare dressing, combine lemon juice and remaining 7 ingredients, stirring with a whisk.
- Drizzle dressing over salad and toss gently to coat.
Yield: 6 servings (serving size: 2 cups)